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BASIC - CLASSIC SOURdOUGH BREAdBREAd NAME Classic Sourdough Bread
SETTING Basic
PAddLE Collapsible
CRUST COLOR OPTIONS Preset
INGREdIENTS 1.25KG 1KG 0.75KG 0.5KG
2.5LBS 2.0LBS 1.5LBS 1.0LBS
STARTER
Water, 21°C (70°F) 1½ cups + 4 teaspoons
Bread flour 1½ cups + 4 teaspoons
BREAd dOUGH
Water, 27°C (80°F) ¾ cup + 1 tablespoon ¾ cup ½ cup + 2 teaspoons L cup + 1 teaspoon
Salt 2 ½ teaspoons 2 teaspoons 1½ teaspoons 1 teaspoon
Bread flour 3 cups + 2 tablespoons 2 ½ cups 2 cups + 2 tablespoons 1¼ cups
Tandaco yeast 1½ tablespoons 1¼ tablespoons 1 tablespoon ¾ tablespoon
Yeast: Active Dry ¾ teaspoon ½ teaspoon ¼ teaspoon ¼ teaspoon
Please see method next page.
TIP: A 'starter' is a natural or commercial yeast-reinforced sourdough, sponge or piece of old dough that is added to a dough for leavening power -
shortening the baking process and enhancing the flavour of the bread. There are many sour dough recipes that do not use starters, however we have
included this 8-day starter for more advanced bakers and those looking for a fuller sourdough flavour. Starter can be used ealier to make sourdough,
although the longer the starter is left, the stronger the flavour of the bread.